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I learned to cook from my mom and grandma when I was growing in Thailand.
Even when I was just four or five years old, I helped her make the lunches.
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At the time, I thought of making the school lunches as a chore.
But looking back, Im glad I had that time with my mom.
Cooking and eating with family is what makes food so special; thats what gives it meaning.
It seemed like my grandma was always cooking, too.
One of my favorite foods that we used to cook together is kanom krok, or Thai coconut pancakes.
I can still picture her using a stone to grind the rice into flour.
We didnt have instant flour like there is now.
That was the fun part.
When they were ready, wed top them off with scallions together.
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They were the perfect afternoon snack.
I was 10 years old the first time I made kanom krok all by myself.
My mom told me, you gotta find something to do.
My grandma came by and tried some and they got her approval.
Thats whats great about kanom kroktheyre so simple that even a child can make them.
Now, I make Thai coconut pancakes all the time with Luna.
She loves them just as much as I did when I was her age.
We have fun cooking them together.
She loves to drop the batter down into the little holes in the griddle just like I did.
you could also make a big batch so that you have them to snack on throughout the week.
Thats really important to me.
Cooking and eating with family is what makes food so special; thats what gives it meaning.
These Thai coconut pancakes are so much more than just pancakes.
Decades of memories are baked right in with the flour, coconut milk, and brown sugar.
The ingredients are what make it delicious, but the legacy is what makes it special.
Start by making the batter.
Set the blender jar aside.
(it’s possible for you to use it to pour the batter later.)
If using a kanom krok pan:
1.
(The pan is ready when a drop of water sizzles immediately.)
Set a wire rack for the cooked pancakes on your work surface.
Have the bowl of topping nearby.
Brush the cups of the pan generously with oil.
Sprinkle each pancake with a few scallions and corn kernels.
Repeat with the remaining batter.
Serve the kanom krok warm.
If using a muffin pan in place of a kanom krok pan:
1.
Preheat the oven to 450F.
Place a muffin pan in the oven and heat for five minutes.
Place the pan back in the oven to heat the oil, two minutes.
Gently tilt the pan so the batter spreads evenly.
Bake until the batter has formed a skin, three to four minutes.
Sprinkle each with corn and scallions.
Return the pan to the oven and cook until filling is firm, 12 to 15 minutes.
Use a butter knife to carefully loosen the kanom krok from the surface of the pan tray.
Repeat with the remaining batter.
Serve the kanom krok warm.
As told to Emily Laurence.
Get more recipe ideas inWell+Goods Cook With Us Facebook group.
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